Recipes

Tuesday, December 30, 2014

If you do not keep a box of corn muffin mix you can mix this up (which is what I did) After reviewing several recipes, I also added one egg slightly beaten, you can add green chili's and/or use pepper jack cheese to spice things up a little.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes

With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.

Friday, December 5, 2014

INGREDIENTS:1/2 cup International Delight White Chocolate Mocha; for brushing scones1 large egg1 teaspoon Herring Cherry Liqueur
1/4 teaspoon instant coffee crystals3 cups flour1/2 cup sugar plus additional; for sprinkling scones1/2 teaspoon salt1 tablespoon double acting baking powder1/2 teaspoon baking soda8 tablespoons unsalted butter; cold, cut into bits3/4 cup dried cherries re-hydrated(The simplest way to re-hydrate dried cherries is to cover them with hot water and set aside until the fruit softens and plumps. This takes about 30 minutes. A faster method is to sprinkle the fruit with a tablespoon or so of water, and microwave it for a minute until the warm fruit absorbs the moisture and expands.)

DIRECTIONS:
In a bowl, whisk together 1/2 cup of the cream, the egg, coffee crystals and the Liqueur. Into a bowl sift together the flour, 1/2 cup of sugar, salt, baking powder, and baking soda. Add the butter and blend the mixture until it resembles coarse meal. Gently stir in the blueberries and add the cream mixture with a fork until the mixture forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut out 12 wedges or, using a 3-inch cutter, cut out rounds. Transfer the wedges to a lightly greased baking sheet, brush them with the additional cream, and sprinkle them with the additional sugar. Bake the scones in the middle of a preheated 400 degree oven for 15 to 18 minutes, or until they are golden.

I did not re-hydrated the cherries in this recipe. I will in the future.

This recipe had a little more than 2 cups of flour making them more like a biscuit rather than a scone. In the recipe I increased the flour to 3 cups.

Friday, November 14, 2014

This bread was an experiment and test of my skills. Steaming bread is something I have never tried before. Honestly, I didn't think it would work AT ALL. But it did! I did not have pumpernickel flour on hand, so I used what I had, which was Rye Flour. I do believe the bread would take on a whole new character with the pumpernickel flour. In hindsight I could have added instant coffee to darken up the dough and add another layer of flavor. Next time I will have the correct flour and use Black Strap Molasses! Also this recipe did not address how to keep the cans from floating in the water bath. I ended up putting a heavy glass bowl on top of the cans. Also not mentioned was how long to let the bread cool before taking them out.. I left them sit for about 10 minutes.

The first challenge was finding these! Metal coffee cans..

This is traditionally served with baked beans because the combination of grains and legumes (beans or peas) produces a protein that is as complete as that in any meat but held together with fiber rather than fat (a real nutritional bonus). It is a cinch to put together, is moist and delicious, and can be eaten with beans (or pea soup! in any form, or even by itself!) The ingredients can be mixed up very fast; the steaming takes about 2 hours.

Mix the cornmeal, flours, baking soda, salt and raisins together. Combine the buttermilk and molasses and stir them into the dry ingredients.

Place the mixture in two greased 1-pound coffee cans or one 2-quart pudding mold, filling them about two-thirds full. Cover these loosely with foil that has been greased on the inside (to prevent sticking) and secure with rubber bands. You can grease the inside lid of the pudding mold as well.

I had a metal steaming basket that I used to set the cans on.

Place the cans, or mold, in a kettle or saucepan on top of something (crinkled aluminum foil or a stainless steel vegetable steaming insert will do nicely) to keep the can off the bottom of the pan. The kettle should be deep enough so its lid can cover the pudding container(s).

Fill the kettle with boiling water two-thirds of the way up the cans. Cover, bring the water back to a boil, then lower to a simmer. Steam for about 2 hours, adding water if necessary.

In a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla; cool 10 minutes.

Tuesday, November 4, 2014

We had a very wet cool day here in Mid Missouri.. Turning on the oven just sounded like the perfect thing to do...Plus we seem to be on a cheese kick, so any recipe I find that uses cheese or cheese sauce MUST be tried. "Old Goat" gave this a two thumbs up and he went back for seconds... so.....

As the cabbage starts to wilt add the uncooked rice, diced tomatoes, tomato sauce and hot sauce. Stir until mixed well. I added a can of water to the mixture to make sure the rice had enough moisture to absorb.

Pour mixture into your favorite baking dish and bake for 30 to 45 minutes at 350 degrees When rice is tender the dish is done.

Crumble and Brown Hamburger, remove hamburger from skilled add onions and mushrooms. Brown onions and add mushrooms continue to cook until mushrooms release their juices. Add hamburger back to pan and mix. Add remaining ingredients stir until well combined. Pour into your favorite baking dish (large) cover and bake for 30-45 minutes until rice is done. Top with fresh parsley and a sprinkle of Parmesan cheese blend.

Wednesday, October 15, 2014

Okay I fell for a TV commercial... Hellmann's has been advertising this recipe on the Tube for a while now. It's finally cool enough to fire up the old oven and give it a try. After seeing the ingredients, it looked a little dull. The addition of our favorite Blackened Seasoning gave it just enough favor. I served with cubed fried sweet potatoes. The meat came out as juicy as Hellmann's promised.

Tuesday, October 14, 2014

This recipe is adapted from the Better Crocker Recipe Mocha Muffins. After reading the reviews I decided to add a little extra flavor to the recipe..turned out great. Just remember to be generous with the coffee crystals!

Monday, September 22, 2014

This is my first try at a Magic Cake so...... if it ain't perfect that's okay!

I found this recipe on Pinterest yesterday. It seemed like the perfect thing to make on a cool end of summer morning. And I had some heavy cream that I needed to use.

As you can see my puffed up like crazy and cracked. This didn't affect the flavor at all.

Baked in a glass pan for 40 minutes. I did not line the pan with foil, my bad.
**A Note... I used large eggs with this recipe..If you used large eggs, 3 may be enough. Also, using heavy whipping cream I would reduce the amount of butter by a couple tablespoons. Just my opinion...
Here is a link showing several variations to the "Magic Cake"Jo Cooks Magic Cakes

1/4 cup powdered sugar mixed with 1/2 teaspoon cinnamon for dusting the top of the cake

Preheat oven to 325 degrees. Line an 8×8 baking pan with foil and lightly grease the foil.

In a small bowl, at high speed, beat the egg whites with 1/4 cup of the sugar and the cream of tarter until stiff peaks form, about five minutes. Set aside.
In a medium bowl, at high speed, beat together the egg yolks and the remaining sugar until pale yellow and creamy looking.
Mix in the flour mixture. Now, use a whisk to slowly whisk in the warm cream then mix in the butter and finally, fold in the egg whites.
Pour this into the prepared pan and bake at 325 degrees until the top is a nice light golden brown and the top is firm, This is a custard texture desert so the center will still be soft (but not liquid) and you will still see some movements in the center.,this will become solid as it will continue to cook after you take it out the oven Bake 30 to 45 minutes.
Let cool in the pan until completely cooled then carefully use the foil to lift the whole thing out onto a board to cut into serving sized pieces. Dust with the powdered sugar/cinnamon mixture. Serve.